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Chocolate Peanut Butter Ice Cream
Ingredients:
1 cup of heavy cream
1 cup half and half or milk
1 cup sugar
4 oz. egg substitute
1
1
⁄2 teaspoon vanilla
1
⁄2 -
2
⁄3 cups baking cocoa (for taste)
1 cup peanut butter
Method:
1. Combine cocoa and sugar in a mixing
bowl, processor, or blender and mix.
2. Blend in peanut butter and eggs.
3. Add cream, half and half and vanilla.
4. Beat well and chill thoroughly.
5. Follow standard instructions on pg. 4-5.
Chocolate Ice Cream
Ingredients:
1 cup of heavy cream
1 cup half and half or milk
1 cup sugar
4 oz. egg substitute
1
1
⁄2 teaspoon vanilla
1
⁄2 -
2
⁄3 cups baking cocoa (for taste)
Method:
1. Combine cocoa and sugar in a mixing
bowl, processor, or blender and mix.
2. Add eggs and vanilla to the mixture
and blend well.
3. Add cream and half and half.
4. Beat well and chill thoroughly.
5. Follow standard instructions on pg. 4-5.
Chocolate Chip Frozen Yogurt
Ingredients:
2 cups plain or vanilla flavored yogurt
1 cup sour cream
1
⁄4 cup light corn syrup
3
⁄4 cup sugar
1 tsp. vanilla
1 cup mini chocolate chips
Method:
1. Combine first five ingredients in a
mixing bowl and beat well.
2. Chill thoroughly.
3. Follow standard instructions on pg. 4-5.
4. Fold in chocolate chips at end of
freezing process.
NOTE: Egg substitute can be added to
a mix without cooking for those who
are concerned about eggs, you may
also eliminate the eggs. If any recipes
in this book are to be used by a diabet-
ic or persons with other afflictions,
please consult your doctor before using.